A few more indian-style options, that are often found recommended as great for breakfast in indian recipe collections:

• Lemon rice. Cooked rice, which can be day-old if you are observing food safety recommendations about refrigeration but not cultural prohibitions against using leftover food, is refreshed with a tempering of urad dal (might want to soak them a bit if they get too crunchy), a few hot peppers, hing, turmeric, curry leaves, and optionally some nuts and/or peanuts (store bought salted peanuts work great). Then, lime juice is added to taste. While not 100% traditional, coconut oil works great for the tempering. Adding the rice to a big hot pan in which you set up the tempering, then sauteeing the whole for a minute or two works great - avoid cooking the life out of the lime/lemon juice, add it in the very end.

• Other cooked rice + tempering based dishes. Be aware that different rice types have very different glycemic index, which could make a big difference in breakfast suitability.

• Poha (pressed rice flakes) with whatever addins and spices you like. Has the advantage over normal rice that no lengthy cooking and resting is required.

• If you want something reasonably heavy and protein rich: Besan ka cheela, savoury chickpea flour pancakes. You can add finely chopped vegetables and ground seasonings (kitchen king masala works well, some ajowan works well, as should curry or sambhar powders).

• Flatbreads (like roti) - the dough can be stored pre-balled a day or a few in the refrigerator, and once you have them rolled and in a hot pan (no oil, no nonstick pans!), they cook in a minute or two each. Great with chutneys, yoghurt (with or without veg/spices added), some achar, some fresh veg, or even non-indian style pickles (eg olives, diverse middle eastern style cold condiments...)

A few more indian-style options, that are often found recommended as great for breakfast in indian recipe collections:

• Lemon rice. Cooked rice, which can be day-old if you are observing food safety recommendations about refrigeration but not cultural prohibitions against using leftover food, is refreshed with a tempering of urad dal (might want to soak them a bit if they get too crunchy), a few hot peppers, hing, turmeric, curry leaves, and optionally some nuts and/or peanuts (store bought salted peanuts work great). Then, lime juice is added to taste. While not 100% traditional, coconut oil works great for the tempering. Adding the rice to a big hot pan in which you set up the tempering, then sauteeing the whole for a minute or two works great - avoid cooking the life out of the lime/lemon juice, add it in the very end.

• Other cooked rice + tempering based dishes. Be aware that different rice types have very different glycemic index, which could make a big difference in breakfast suitability.

• Poha (pressed rice flakes) with whatever addins and spices you like. Has the advantage over normal rice that no lengthy cooking and resting is required.

• If you want something reasonably heavy and protein rich: Besan ka cheela, savoury chickpea flour pancakes. You can add finely chopped vegetables and ground seasonings (kitchen king masala works well, some ajowan works well, as should curry or sambhar powders).

• Flatbreads (like roti) - the dough can be stored pre-balled a day or a few in the refrigerator, and once you have them rolled and in a hot pan (no oil, no nonstick pans!), they cook in a minute or two each. Great with chutneys, yoghurt   (non-dairy works, but do try several brands - some work great, some don't - with or without veg/spices added), some achar, some fresh veg, or even non-indian style pickles (eg olives, diverse middle eastern style cold condiments...)